Chicago

10.31.2016

Pastry & Baking Talent Fair

Build Your Talent Pipelinein Pastry, Baking,

Cake Design, and Confections

WHY ATTEND?

Competition is intense. Talent is the difference between good and great, success and failure.

How long does it take to acquire dozens of résumés of eager up-and-comers who are expertly trained in your specialty?

Our Answer: 4 hours

“It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.” Wolfgang Puck

Twice each year The French Pastry School hosts a one-of-a-kind event: A talent expo focused 100% on pastry arts, artisan baking, cake design, and confections.Because we value you as a reputable employer, you are invited to participate on Monday, October 31, 2016 from 11:00 a.m. to 3:00 p.m. at 226 West Jackson Boulevard in Chicago.

Who SHOULD ATTEND?

Since our graduates are trained by a peerless faculty of accomplished professionals recognized as world-class artisans in all areas of baking, pastry, cake design, and confectionary arts, this event is a can’t miss if:

You consistently interview the best talent, wisely keeping a constant flow of resumes into your company

You need to fill an immediate vacancy You are hiring for Q3, Q4, or Q1 2017 You invest in the long-term success of your company by

promoting your employment brand to the talent market in your niche

PROVEN SUCCESS

The many businesses that hire French Pastry School graduates from past Talent Fairs speak to its success. Here are a few:

OUR STUDENTS & ALUMNI

Unlike traditional culinary schools The French Pastry School teaches only baking, pastry, and confections, so you know our graduates have made a long-term commitment to master their craft. Since class sizes are smaller and students use the finest tools, the best ingredients, and contemporary equipment, they will need less training on basic techniques, production, and sanitation.

HOW TO REGISTER

Space is limited to 24 attendees. To secure your place at The French Pastry School Talent Fair, please… RSVP TODAY – Send an email letting us know the name,

email, and phone number for all your attendees to jdalessandro@frenchpastryschool.com

Provide your logo and company description for promotion and printed materials that will be distributed to our students and alumni

Questions? Contact Joseph D’Alessandro, Director of Career Services at 630-404-3869 (mobile line)

What To bring?

Employers will be provided: One – 6’ table covered with chocolate-colored cloth Two chairs Water Basket of student-made pâtisserie and confection goodies

Employers should bring: Appropriate signage and literature Information about your business Information about specific jobs openings Information about wages, benefits, and growth opportunities Directions detailing how to apply International employers - information about opportunities abroad Full-time and part-time opportunities

DISPLAY EXAMPLES

ABOUT THEFRENCH PASTRY SCHOOL

The French Pastry School of Kennedy-King College at City Colleges of Chicago is a culinary institute dedicated solely to the art of pastry. The school was co-founded in 1995 by internationally acclaimed Master Chefs Jacquy Pfeiffer and Sebastien Canonne M.O.F., who teach the L’Art de la Pâtisserie, L’Art du Gâteau, and L’Art de la Boulangerie programs along with a roster of award-winning Chef Instructors.

Offering the finest pastry training in the United States, the school produces the best-prepared chefs entering the profession, and offers a myriad of Continuing Education courses taught by masters from around the world. The foundation of instruction is the European artist-apprentice teaching model, which employs constant exposure to master chefs, hands-on training, and the use of the finest tools and ingredients.